This potato recipe is adapted from J. Kenji Lopez-Alt’s recipe. As usual, for me, a recipe for me is a mere suggestion and this one was no exception. I changed it to make it my own. In fact, it was so good that I made it twice within a one-week period. Both times I used different cheeses. Any cheese that melts well would work great in this recipe. I hope you enjoy it as much as I did.
This is a great recipe to play around with, substituting different ingredients such as different types of cheese and different herbs. It will also work if you'd rather use all Half & Half rather than cream or any combination of all cream or cream and Half & Half. Have fun with it.
- 2.5 ounces Fontina Cheese – Finely Grated
- 2 ounces Sharp Cheddar Cheese – Finely Grated
- 1 cup Heavy Cream
- 1/3 cup Half & Half
- 1 Medium Garlic Clove – minced
- 1 Tablespoon Fresh Thyme Leaves – Roughly Chopped
- 1/8 Teaspoon Nutmeg – Grated
- 1/8 Teaspoon Cayenne
- 1 teaspoon Salt
- 1 teaspoon freshly ground pepper
- 2 ½ pounds Yukon Gold Potatoes – Sliced 1/8-inch thick using a mandolin slicer
- 2 Tablespoons Unsalted Butter
- Preheat oven to 400°F.
- Combine the grated cheeses into a large bowl.
- Remove and reserve 1/3 of the grated cheese in a small bowl (to be used later)
- Butter a 1-quart casserole dish.
- Add the heavy cream, half & half, garlic, thyme, nutmeg, cayenne, salt, and pepper to the large bowl with the cheese and mix together.
- Place the potato slices into the cheese and cream mixture and toss around with your hands to get all of the potato slices coated with the mixture.
- Stack the potato slices like a deck of cards and begin placing them into the casserole dish, standing them on their end. Here you can get creative and create your own design with the rows of potatoes.
- Pour the remaining cream mixture over the potatoes.
- Cover the casserole dish tightly with aluminum foil and place in the oven and bake for 30 minutes.
- Remove the aluminum foil from the dish and continue to bake for 30 more minutes, or until the potatoes are pale golden brown.
- Carefully remove the dish from the oven. Sprinkle the reserved grated cheese over the top of the potatoes. Place them back into the oven and bake for 30 more minutes or until the potatoes are golden brown.
- Remove from the oven and allow the dish to rest for about 15 minutes before serving.